Cabroni

Preparation

In this version of the Negroni, we replace the bitter note of the Campari with the bitter flavours of the gentian root and cinchona bark of the Palo. Add the gin, Palo and sweet vermouth to a mixing glass filled with ice and mix until well chilled. Strain into a glass filled with large ice cubes. Garnish with an orange peel.

Ingredients

30 ml of Cabraboc Gin
30 ml of Cabraboc Palo
30 ml of sweet vermouth

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